Spaghetti Meatballs

Meatballs:

• •450g (1 lb) ground beef
• •115g (1/4 lb) mortadella, very finely chopped — best choice; very finely diced quality ham works well too
• •1/4 cup freshly grated pecorino or parmesan
• •3 garlic cloves, finely chopped
• •1 egg
• •1/2 cup (50g) panko breadcrumbs, crushed until mostly fine
• •1 1/2 tsp fine sea salt
• •Black pepper, to taste
• •1 tsp finely ground fennel seeds (optional but recommended)

Sauce:

• •1/4 cup extra virgin olive oil
• •4 garlic cloves, thinly sliced
• •1 tsp chili flakes
• •1 can (800g) canned tomatoes
• •1 bunch fresh basil, added near the end of sauce cooking

Pasta:

• •Spaghetti, cooked al dente
• •Fresh basil, chiffonade, to serve
• •Freshly grated parmigiano, to serve
• •Black pepper, to serve

Meatballs:

1. Combine ground beef, finely chopped mortadella (or other fine ham), pecorino, garlic, egg, panko, salt, pepper, and fennel seeds. Mix until just combined — do not overwork. Roll into balls roughly the size of a golf ball.

2. Heat olive oil in a wide pan over medium-high heat. Sear the meatballs on all sides like a steak — get a crust on each side. They are not cooked through yet at this stage; that happens in the sauce.

Sauce:

1. Remove meatballs and set aside. In the same pan, add more oil if needed and fry the sliced garlic over medium heat until just golden. Add chili flakes, then pour in the canned tomatoes. Season with salt and simmer for 10 minutes.

2. Return meatballs to the sauce. Simmer gently for 15 minutes, turning occasionally, until cooked through and tender. Add the bunch of basil near the end. This step is essential — meatballs cooked only by searing will be tough and dry.

Pasta:

1. Cook spaghetti in well-salted boiling water until al dente. Serve topped with meatballs and sauce, chiffonaded basil, grated parmigiano, and black pepper.